I always thought you needed a deep fryer to make perfectly crunchy tortilla chips at home. But with just water, masa harina, a little bit of oil, and a little bit of salt, you can whip up the perfect batch of chips in your own kitchen.

For this year's Cinco de Mayo party -- or for any party, really -- impress your friends with these oven-baked tortilla chips. They're perfect for nacho night, or dipping in homemade guacamole or salsa. You won't believe how simple the process really is, and with just a little practice, you'll be a pro in no time!

The flavor combinations are endless, but my favorite versions are lime-salted (remember Hint of Lime chips?) and cinnamon sugar. Usually I make a half batch of each and they disappear instantly.

To make the chips, you’ll first need to make the tortillas. The process isn't that difficult, but you don’t want to try this for the first time if you’re in a hurry. It may take a batch or two before you get a feel for how the tortilla dough should feel. Once you master tortilla making, though, the chips are incredibly simple and quick. Just be sure to reward yourself with a margarita for all that hard work.

A few helpful tips for making homemade corn tortillas:

The amount of hot water you’ll need will vary each time you make the tortillas. Start with 1 1/4 cups and work up from there.

The best description I’ve read is that the dough should feel like Play-Doh. It has a cool, clammy feel to it. This is nothing like bread or pizza dough.

If your dough feels slightly crumbly or cracks, add 1 tablespoon of water at a time and knead until smooth. If you add too much water, add a small amount of flour to soak it up.

The rest period for the dough is important for the flour to hydrate.

When you’re cooking the tortillas, if the dough starts to slightly puff up once you flip it the second time, you’ve done well! If the dough doesn’t puff, it may be too dry. This will result in slightly tough and rubbery (but totally edible!) tortillas.

If the dough cracks horribly as you roll it out, it is definitely too dry.

If you are working without a tortilla press, grab a roll of parchment paper. This will keep your dough from sticking to the counter, your hands, and the other dough as you start to pile them up.

Once fully cooked, tortillas can be stored in a sealed container in the fridge for about 5 to 7 days. Or, store in them in a sealed container in the freezer and reheat in a dry skillet.

To make lime-salted chips:

Salt the lightly oiled chips before baking. After 8 to 11 minutes in the oven, spritz the hot chips with fresh lime juice using your fingertips. You want a light sprinkle over each chip so they stay crispy. Let cool completely.

These are delicious with guacamole!

To make cinnamon sugar chips:

Combine about 1/4 cup of pure cane sugar with 1 to 2 teaspoons of cinnamon.

Place masa harina in a large mixing bowl. Dissolve 1 1/4 cup hot water and pour over the masa harina, stirring with a large spoon.

Slowly pour the water over the masa, stirring with a large spoon as you pour.

Continue to mix the dough with your hands and knead it in the bowl for about 2 minutes until you can form a smooth ball that is not sticky or crumbly. If the dough is dry or gritty and not holding together, add more water and knead until smooth.

When the dough is just right, it will have a texture similar to Play-Doh. It will feel slightly cool, smooth, and clammy to the touch and should not feel wet or sticky. If the dough is wet, incorporate more flour into the mixture.

Cover the bowl with a kitchen towel and let rest for 30 minutes to 2 hours on the counter to allow it to hydrate.

Section in half, and then in half again, until you have 16 similarly sized pieces.

Roll each piece into a ball. Tear off two 10x10-inch pieces of parchment paper, plus sixteen 7x7-inch squares. Also take out a flat plate or dish that's larger than 6 inches wide.

Place one ball between the 2 larger sheets of parchment and, holding the plate, use your body weight to flatten the dough.

You want the dough about 6 inches in diameter and less than 1/8 inch thick. If you can't flatten it enough with the plate, finish rolling out with a rolling pin.

Carefully peel dough off the parchment and place on one of your smaller sheets of parchment. Continue this process and keep stacking the tortillas with the small sheets of parchment so they don't stick together. If you want perfectly round edges, trim with a bowl or other circular object about 6 inches in diameter.

Place tortillas on the hot pan one at a time and cook for about 1 minute per side, then flip, and cook about 1 more minute. The tortilla should slightly char and puff up as it cooks on the second side.

Adjust the cooking time and temperature as needed. If serving warm, keep your tortillas covered with a towel. Once they have cooled, the edges will be slightly crispy but the tortillas should easily roll.

I but the large tortilla shells in the grocery store...corn or flour and cut them into triangles spray with a little bit of olive oil pam and add my own homemade lime salt....Zest of 3 limes in a bowl add salt let sit for a few days and you have lime salt..I always keep it on hand...really good oround the rim of a margarita glass to go with the Nacho chips...put out bowls of melted velveeta/salsa or just plain cheese and salsa some jalapenas...and it is time to PARTY!!!!!!